A richer flavor is achieved through a few important steps: lightly toasting the buckwheat before boiling, maintaining the proper proportions, and letting it rest under a covered lid.
Prepared this way, the grains retain their shape, do not stick together, and the porridge does not become a uniform sticky mass. The buckwheat is loose, aromatic, and perfect as a side dish for meat, fish, or vegetable dishes.
Prepare the groats correctly
A glass of buckwheat is sorted and rinsed with cold water 3–4 times until the liquid becomes almost clear. Then the groats need to be well drained, otherwise they will not fry in the pan but steam.
Dry buckwheat is poured into a heated pan and heated for several minutes, stirring constantly. As soon as a strong nutty aroma appears, the groats are removed from the heat.
How much water to add?
For soft porridge, the classic ratio is used: 1 glass of buckwheat and 2 glasses of water. If an especially loose side dish is needed, the amount of liquid is reduced to 1.5 glasses.
The groats are poured with boiling water, about 1/2 teaspoon of salt is added, and brought to a boil. Then the heat is immediately reduced to a minimum.
Do not stir during cooking
Buckwheat is cooked under a tightly closed lid for about 10 minutes. Stirring is not necessary: a spoon damages the softened grains and turns the side dish into a sticky mass.
When the liquid is absorbed, the heat is turned off, but the lid is not opened for another 10–15 minutes. During this time, the groats mature evenly and completely.
Before serving, the porridge is gently fluffed with a fork. Butter, fried onions, mushrooms, or meat sauce will enhance the flavor.
Author’s tip: cook buckwheat in a pot with thick walls and bottom – it loses heat more slowly and reduces the risk of burning when the water evaporates.
